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Soft Cardamom Spelt Morning Buns with Sugar Coating

Golden Cardamom Spelt Morning Buns cooling on a wire rack with a glossy cardamom sugar coating and scattered cardamom pods.

Cardamom Spelt Morning Buns are soft, spiced yeasted buns made with spelt flour and rolled in a brown sugar cardamom filling. The dough stays tender because spelt's lower gluten strength keeps the crumb light, not dense.

You proof the dough once, roll it with a cinnamon-cardamom butter filling, then slice into rounds and let them rise again before baking. The second rise matters here. Skip it and the buns bake up tight instead of pillowy.

Once baked, toss the warm buns in a cardamom sugar coating. The outside turns lightly crisp while the inside stays soft.

You can shape the buns the night before and bake fresh in the morning. That makes this a steady option for a weekend breakfast without early prep work.

Why You'll Love This Recipe

  • Spelt flour keeps the crumb light and slightly nutty
  • Dough can be shaped ahead and chilled overnight
  • Cardamom sugar coating adds a warm, spiced finish
  • No stand mixer required, just a bowl and a spoon
Hands rolling a spiced cardamom-brown sugar filled spelt dough log on a flour-dusted wooden board before slicing.

Ingredient Notes

  • spelt flour: Use light or white spelt flour for the softest crumb. Whole spelt works but gives a denser, more rustic bun.
  • ground cardamom: Freshly ground pods taste sharper than pre-ground jars. Both work here, just use pre-ground within 6 months of opening.
  • active dry yeast: Instant yeast works too, skip the foaming step and mix it straight into the flour.
  • milk: Whole milk gives the dough a softer texture. Oat milk works as a dairy-free swap, though the crumb turns slightly less rich.
  • light brown sugar: Dark brown sugar works and adds a deeper molasses note to the filling.
A breakfast table scene with a split Cardamom Spelt Morning Bun, steaming coffee, and a linen napkin in morning light.
Prep Time 30 mins
Cook Time 22 mins
Rest Time 90 mins
Total Time 2 hrs 22 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 180  C
Servings: 10
Estimated Cost: 0.90
Calories: 385
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten, Vegetarian
Description

These buns use a soft spelt yeast dough rolled with a cardamom-brown sugar filling, then baked in a muffin tin and tossed warm in cardamom sugar.

Ingredients
    Dough
  • 500 g spelt flour (light or white spelt)
  • 240 ml milk (warmed to 105-110°F / 40-43°C)
  • 7 g active dry yeast (about 2 1/4 tsp)
  • 50 g granulated sugar
  • 1 egg (large)
  • 60 g unsalted butter (softened)
  • 1.5 tsp ground cardamom
  • 1 tsp salt
    • Filling
  • 60 g unsalted butter (melted)
  • 100 g light brown sugar
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
    • Sugar Coating
  • 80 g granulated sugar
  • 0.5 tsp ground cardamom
Instructions
    Make the Dough
  1. 1
    Warm the milk to 105-110°F / 40-43°C. Stir in the yeast and 1 tbsp of the sugar. Let it sit for 5-8 minutes until foamy on top.
  2. 2
    In a large bowl or stand mixer, whisk together the spelt flour, remaining sugar, cardamom, and salt.
  3. 3
    Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms, then knead for 6-8 minutes until smooth and slightly tacky. Stop once the dough holds together without tearing, spelt is more delicate than wheat dough.
  4. 4
    Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 minutes, until doubled in size.
    5. Fill and Shape the Buns
  5. 5
    Turn the dough onto a lightly floured surface and roll it into a 30 x 40 cm / 12 x 16 inch rectangle.
  6. 6
    Brush the surface with the melted filling butter. Mix the brown sugar, cardamom, and cinnamon, then sprinkle evenly over the dough, leaving a 1 cm border.
  7. 7
    Roll the dough tightly from the long edge into a log. Pinch the seam closed to seal.
  8. 8
    Slice the log into 10 rounds, about 4 cm / 1.5 inch thick. Place each round cut-side up into a greased 12-cup muffin tin, filling 10 of the 12 cups.
  9. 9
    Cover loosely and let the buns rise for 30-35 minutes, until puffed and touching the sides of the cups.
    10. Bake and Finish
  10. 10
    Heat the oven to 180°C / 350°F.
  11. 11
    Bake the buns for 20-22 minutes, until the tops are golden brown and the centers reach 190°F / 88°C on a thermometer.
  12. 12
    While the buns bake, mix the coating sugar and cardamom in a shallow bowl.
  13. 13
    Let the buns cool in the tin for 5 minutes, then roll each warm bun in the cardamom sugar until coated on all sides. Serve warm.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 385kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 6.5g33%
Cholesterol 44mg15%
Sodium 280mg12%
Potassium 120mg4%
Total Carbohydrate 62g21%
Dietary Fiber 5g20%
Sugars 23g
Protein 7g15%
Vitamin A 150 IU
Calcium 40 mg
Iron 2 mg
Vitamin D 20 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.15 mg
Riboflavin 0.15 mg
Niacin 1.5 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 20 mg
Zinc 0.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Do not overheat the milk past 110°F / 43°C or the yeast won't activate properly.
  • Stop kneading once the dough holds together, spelt tears if worked too long.
  • Give the shaped buns the full second rise, they should touch the sides of the muffin cups.
  • Roll buns in sugar while warm, cooled buns won't hold the coating well.
Keywords: cardamom spelt buns, morning buns, spelt breakfast buns, cardamom buns, spelt recipes

Equipment

  • stand mixer or large mixing bowl
  • 12-cup muffin tin (standard 2.5-inch cups)
  • rolling pin
  • pastry brush
  • instant-read thermometer
  • wire rack

Tips

  • Warm the milk to 105-110°F / 40-43°C only, hotter kills the yeast before it activates.
  • Roll the dough tightly to avoid gaps that make the buns unravel during the second rise.
  • Chill the shaped, unbaked buns overnight in the fridge, then rest at room temperature for 45 minutes before baking.
  • Toss the buns in sugar while still warm so the coating sticks instead of sliding off.
  • Check the buns at 20 minutes since spelt dough browns faster than regular wheat dough.

Variations

  • Swap the cardamom sugar coating for a cardamom glaze made with powdered sugar and orange juice.
  • Add 60 g chopped toasted pecans to the filling for extra crunch and a nuttier flavor.
  • Use whole spelt flour instead of light spelt for a denser, more rustic crumb.

Storage and Reheating

Cardamom Spelt Morning Buns keep well at room temperature in an airtight container for 2 days. Store them in the fridge for up to 4 days if your kitchen runs warm.

To reheat, warm buns in a 160°C / 320°F oven for 5-6 minutes, until the crumb softens and the sugar coating turns slightly sticky again. A microwave works in a pinch, 15 seconds per bun, though the outside won't crisp back up.

You can freeze the baked, un-coated buns for up to 2 months. Thaw at room temperature, then warm and roll in the cardamom sugar just before serving.

Serving Suggestions

Cardamom Spelt Morning Buns work well with a plain cup of coffee or black tea, since the drink balances the sugar coating.

Serve them warm at a weekend brunch alongside soft scrambled eggs and fresh fruit. The spiced filling stays interesting enough not to need extra jam or butter.

For a casual gathering, set the buns out on a wooden board next to a small bowl of extra cardamom sugar for anyone who wants more.

Read it online: https://greatbritishspeltrecipes.com/recipe/cardamom-spelt-morning-buns/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!